Bottle gourd is a cooling veggie and it is best to have it during summer, by making variety of dishes from savory to sweet. This method of making kheer is similar to any other kheer recipe. You can use almond or soy milk for vegan option. Also using coconut milk, tastes excellent. But you should be extra careful, because coconut milk may curdle in high heat.

Serve this kheer hot or cold as a dessert when you have guests at home or during festivals and special occasions. Do try this recipe and post your feedback.

INGREDIENTS:

1 cup grated Bottle Gourd

2½ cups Full Fat Milk

5 tablespoons Milk powder

5 tablespoons Sugar

2 tablespoons Ghee

15 cashews, chopped

15 Pistachios, chopped

15 Almonds, chopped

2 Cardamom, pounded

1 tablespoon Dried Rose Petals

INSTRUCTIONS:

Heat ghee in a pan and roast cashews till they are golden brown. Take out the cashews and set aside.

To the remaining ghee, add grated bottle gourd and saute in medium flame for 4 to 5 min.

Then add  milk and stir on low to medium flame.

Stir at regular intervals so that the milk doesn’t scorch at the bottom of the pan.

Add milk powder and stir. Scrap the milk solids from the sides and add them to the simmering milk.

When the milk has reduced, add sugar, cardamom and mix well. Switch off the flame and add chopped nuts, mix.

Transfer to serving bowl, garnish with dried rose petals and chopped nuts.

 

Serve chilled !!